POACH CHICKEN THIGHS RECIPES

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PERFECT POACHED CHICKEN - INSPIRED TASTE



Perfect Poached Chicken - Inspired Taste image

Poached chicken is tender, soft, juicy, and flavorful. Use our easy, straight-forward recipe for chicken breast or chicken thighs. You can use skin-on chicken and remove the skin before serving. The aromatics suggested in the recipe are a guide. Ginger, chili peppers, additional herbs, onion, fennel, and carrots are all excellent options.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Makes about 3 cups cooked chicken (cubed or shredded)

Number Of Ingredients 8

1 1/2 pounds skinless, boneless chicken breast or thighs
3 garlic cloves, smashed with the flat side of a knife
1 shallot, peeled and quartered
1 bay leaf
2 to 3 sprigs fresh thyme
1 1/2 teaspoons fine sea salt
Water, or substitute with chicken or vegetable stock or broth
Optional for serving: fresh cracked black pepper, lemon slices, fresh herbs, and olive oil

Steps:

  • Add chicken, garlic, shallot, bay leaf, thyme, and the salt to a medium pot. Cover with water by an inch or two, 5 to 6 cups.
  • Place the pot over medium heat and heat until the liquid comes to a low simmer. This will take a few minutes. For the most tender poached chicken, don’t try to rush this step.
  • When the liquid is at a low simmer, turn down the heat to low and cook until the chicken is cooked through, 10 to 15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165 degrees Fahrenheit, and the juices will run clear when you pierce the chicken with a knife.
  • Transfer to a cutting board. Slice and serve. If you do not plan on eating the chicken straightaway, skip the slicing and store tightly covered in the refrigerator. The chicken will keep 3 to 4 days in the fridge.

Nutrition Facts : ServingSize 1/2 cup, Calories 140, FatContent 3g, SaturatedFatContent 0.6g, CholesterolContent 82.7mg, SodiumContent 632.9mg, CarbohydrateContent 0.9g, FiberContent 0.1g, SugarContent 0.1g, ProteinContent 25.7g

MULLIGATAWNY SOUP RECIPE - EPICURIOUS



Mulligatawny Soup Recipe - Epicurious image

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Provided by EPICURIOUS.COM

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges

Steps:

  • Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
  • Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
  • Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

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